Chicken Tenders with a Secret Ingredient for Extra Crunch

Last Updated on December 30, 2025 by Souhail

I don’t know about you, but when I think of comfort food that pleases just about everyone, chicken tenders immediately jump to mind. Whether it was that nostalgic diner order from your childhood or the go-to meal after soccer practice, chicken tenders hold a special place in our hearts—and stomachs.

These aren’t your average drive-thru tenders though. This recipe is all about turning a simple dish into something truly crave-worthy at home: extra crispy on the outside, juicy on the inside, and seasoned just right. They’re perfect for a quick weeknight dinner, a casual game night snack, or even a party platter if you’re feeling extra.

What makes these homemade chicken tenders so special? We’re using a double-dredge method (hello, ultimate crunch), a touch of seasoning in every layer, and tips to keep your chicken ultra moist. Whether you’re dipping them in honey mustard, ranch, or just enjoying them plain, you’ll fall in love with how easy and delicious they are.

Why You’ll Love These Chicken Tenders (and Why They Work So Well!)

There are plenty of chicken tender recipes out there, but this one hits the sweet spot between easy, crispy, and flavor-packed. Here’s why this version is a winner:

• Perfectly Crispy Every Time: Thanks to a double-dip in seasoned flour and breadcrumbs, you’ll get that golden crunch in every bite without needing a deep fryer.
• Juicy, Tender Chicken: A quick soak in buttermilk tenderizes the meat and adds flavor, keeping the tenders moist inside.
• Customizable Coating: Want extra spice? Add cayenne or paprika. Gluten-free? Swap in rice flour and gluten-free breadcrumbs.
• Pan-Fried or Oven-Baked: Whether you prefer shallow frying or want to keep things lighter by baking, this recipe works either way.
• Freezer Friendly: Make a big batch and freeze uncooked tenders for busy nights or last-minute guests.

You can even serve them alongside fun party bites like these chicken sausage balls or turkey stuffing balls for the ultimate finger food spread.

How To Make Chicken Tenders Recipe

Crispy Chicken Tenders Recipe

Recipe by Kenza

0.0 from 0 votes

Course: Snacks, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

410

kcal

These homemade chicken tenders are ultra crispy, juicy inside, and packed with flavor. Perfect for weeknight dinners or party appetizers.

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Ingredients

• 1 lb chicken breasts or tenderloins, sliced into strips

• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)

• 1 cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp salt

• 0.5 tsp black pepper

• 2 eggs

• 1.5 cups breadcrumbs (mix of regular and panko)

• Oil for frying (vegetable or canola)

Directions

• Start by getting your chicken ready. I usually use boneless, skinless chicken breasts sliced into strips, but chicken tenderloins work perfectly too if you can find them.
• First things first: the marinade. You’ll want to soak the chicken in buttermilk, which not only makes it super juicy but also adds a little tangy flavor. If you don’t have buttermilk, just mix a cup of milk with a tablespoon of lemon juice or vinegar. Let the chicken chill in that bath for at least 30 minutes (or even overnight if you’re planning ahead).
• Next, we get our breading stations ready. Set up three bowls: one with seasoned flour (salt, pepper, garlic powder, paprika), one with eggs, and one with breadcrumbs. I love using a mix of panko and regular breadcrumbs for the best of both worlds—crispy but with some body.
• Dip each chicken strip into the flour first, then the egg, then the breadcrumbs. Make sure each piece is well-coated. This triple-layer technique gives you that irresistible golden crunch.
• Now, it’s time to cook! Heat oil in a skillet until shimmering, then fry the tenders in batches. Don’t overcrowd the pan—give them space to crisp up beautifully. Cook until golden brown on both sides and the chicken is cooked through (internal temp should hit 165°F). Drain them on a wire rack so they stay crunchy.
• You can also bake these on a parchment-lined sheet at 425°F for 18–20 minutes, flipping halfway through. A spritz of oil spray helps them crisp up in the oven, too.
• Once they’re done, serve them hot with your favorite dipping sauces, and don’t forget some fun sides!

Notes

• Marinate longer for extra juicy chicken.
• Use a thermometer to check oil temp—350°F is ideal for frying.
• Let breaded chicken sit for 10 minutes before frying to help the coating stick better.
• Add a little hot sauce to the buttermilk for spicy tenders.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Great for freezing—bread raw tenders, freeze on a tray, then store in bags.

Nutrition Facts

• Calories: 410kcal
• Fat: 22g
• Sodium: 599mg
• Carbohydrates: 21g
• Fiber: 1g
• Sugar: 1g
• Protein: 29g

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Tips to Nail the Best-Ever Chicken Tenders

Alright, let’s get real for a second: anyone can toss chicken in breadcrumbs and fry it up. But if you want truly unforgettable chicken tenders, here are some of my favorite pro tips:

• Use Buttermilk for a Flavor Boost: It not only tenderizes but also helps the breading stick better. No buttermilk? Mix regular milk with a splash of lemon juice or vinegar and let it sit for 5–10 minutes.
• Season Every Layer: Don’t just season the chicken—season the flour and the breadcrumb mix. That’s where the real flavor comes from.
• Let It Rest Before Frying: After breading, let your tenders sit for about 10 minutes. It helps the coating set, which means less risk of it falling off in the pan.
• Don’t Crowd the Pan: Whether you’re frying or baking, space is key. Overcrowding leads to steaming, not crisping.
• Use a Wire Rack: When cooling the fried tenders, place them on a wire rack instead of paper towels to keep the bottoms crispy.

Serve them up with your favorite dip or alongside a cozy bowl of white chicken chili for a comfort-packed meal.

Different Ways to Make These Chicken Tenders Your Own

One of the best parts about homemade chicken tenders is how versatile they are. You can totally tailor them to your cravings, dietary needs, or whatever’s in your pantry. Here are a few delicious variations to try:

Spicy Chicken Tenders

Add ½ teaspoon of cayenne pepper or hot paprika to the flour mix. You can also mix a few dashes of hot sauce into the buttermilk marinade for extra heat. Serve with a cool ranch or blue cheese dip for balance.

Herb-Crusted Chicken Tenders

Mix chopped fresh parsley, rosemary, or thyme into your breadcrumb coating for a fragrant, herby crust. This version is especially lovely served with garlic aioli or lemon mayo.

Parmesan-Crusted Chicken Tenders

Add ½ cup of finely grated Parmesan cheese to the breadcrumbs. The cheese melts slightly as it cooks, creating an ultra-savory crust with a nutty crunch.

Gluten-Free Chicken Tenders

Swap all-purpose flour for rice flour or almond flour, and use gluten-free breadcrumbs or crushed cornflakes. They’ll still crisp up beautifully.

Coconut Chicken Tenders

Mix shredded unsweetened coconut into the breadcrumb mix and serve with sweet chili or mango dipping sauce. It’s tropical, crunchy, and super fun for parties.

How to Serve Chicken Tenders Like a Pro

You can absolutely eat these straight off the rack (guilty as charged), but if you’re planning to plate them up, here are a few serving ideas that take things to the next level:

• Dipping Bar: Offer an assortment of sauces like honey mustard, barbecue, ranch, and buffalo.
• Tenders & Sides Combo: Pair with baked sweet potato fries, a fresh garden salad, or mac and cheese.
• Buffalo-Style: Toss the tenders in buffalo sauce and serve with celery sticks and blue cheese dip.
• Game Day Platter: Add these tenders to a spread with Mongolian Grill skewers, wings, and sliders for the ultimate party table.

How to Store and Reheat Chicken Tenders

If you’ve got leftovers (rare in my house, but hey, it happens), here’s how to keep them just as tasty the next day.

• Storage: Place cooled tenders in an airtight container in the fridge. They’ll keep well for up to 3 days.
• Freezing: Lay uncooked breaded tenders on a baking sheet and freeze until solid. Then store in a freezer-safe bag for up to 2 months.
• Reheating: For the crispiest results, reheat in a 375°F oven or air fryer for 8–10 minutes. Avoid microwaving—it softens the coating.

Fun and Creative Ways to Use Leftover Chicken Tenders

Leftovers? Lucky you! Here are a few playful ways to repurpose those crispy beauties:

• Chicken Tender Wraps: Slice and wrap in a tortilla with lettuce, tomato, and ranch or chipotle mayo.
• Chicken Tender Tacos: Chop and load into warm tortillas with slaw and spicy crema.
• Crispy Chicken Salad: Top mixed greens with sliced tenders, avocado, cherry tomatoes, and your favorite dressing.
• Mini Chicken & Waffles: Brunch it up! Serve tenders on mini waffles with maple syrup or hot honey.
• Tenders Parm: Lay tenders in a baking dish, top with marinara and mozzarella, then broil until bubbly.

Frequently Asked Questions

Final Thoughts

If you’ve been craving that perfect crunchy, juicy bite of chicken without the takeout price tag, these chicken tenders are your new best friend. They’re simple enough for a weeknight but special enough for a gathering. And once you try them, don’t be surprised if you’re making them on repeat!

Love this recipe? You might also enjoy:

• White Chicken Chili
• Mongolian Grill Recipe
• Chicken Sausage Balls